Lactobacillus xiangfangensis
Taxonomy
Morphology
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Phylum Firmicutes, Class Bacilli, Order Lactobacillales, Family Lactobacillaceae, Genus Lactobacillus, Lactobacillus xiangfangensis
Gu, Wang, Li, Liu and Huo 2012.
Gram-positive rods. Nonspore-forming.
Facultatively anaerobic. Can grow at 30 ºC (optimum temperature) and 37 ºC.
Isolated from traditional pickle in China.
Undetermined.
  1. Gu C.T., Wang F., Li C.Y., Liu F. and Huo G.C., 2012. Lactobacillus xiangfangensis sp. nov., isolated from Chinese pickle. IJSEM
    62, 860-863.
Positive results for esculin hydrolysis, fermentation of: adonitol, cellobiose, fructose,
galactose, beta-gentiobiose, N-acetylglucosamine, glucose (acid production), maltose,
mannitol, mannose, ribose, salicin, sorbitol, sucrose, trehalose & D-xylose.

Negative results for arginine hydrolysis, catalase, fermentation of: amygdalin, arbutin, D- or L-arabinose, D- or L-arabitol, dulcitol,
erythritol, D- or L-fucose, gluconate, glycerol, glycogen, inositol, inulin, 2- or 5-ketogluconate, lactose, lyxose, melezitose , melibiose,
raffinose, rhamnose, sorbose, starch, tagatose, turanose, L-xylose & xylitol.

Variable results for esculin fermentation.
(c) Costin Stoica
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